I remember asking Granny Brewer to write down her Chocolate Pie recipe. She said, “I don’t have one; I just make the pies.” Hmmm, that didn’t help me out much in the baking department but her pies were always a hit. And, when she said “pies”, she meant more than one. You see, she had two grandsons and she thought each one needed his own pie. Bless ’em. They always got their pies but I never got my recipe. From her, that is. I had to experiment until I hit on what must have been her method/recipe because it is that good. Hit on it I did, several years ago, and I’ve been making chocolate pies ever since. The trouble is, I came to understand what she meant when she said, “I don’t have a recipe.”
Oh, happy day! I have finally done it! I have recorded the recipe in writing for those who have been asking for it. That is, Granny Brewer’s Chocolate Pie, or Southern Classic Chocolate Cream Pie with Meringue. It’s about time, yeah I know. Our YouTube instructional video has hit over 10,000 views so I am sure folks are happy to have this in writing.
The recipe is written for you below but I have made a nice little link for y’all to print if you wish to add it to your three-ring homekeeping book.
- How do you make easy chocolate pudding pie from scratch? Let me show you how! With only seven ingredients you’ll be mixing one up in no time!
- How long does it take to make chocolate pie? About 15-20 minutes for cook time and an hour of refrigeration.
- How do you store Chocolate Cream Pie? Simply cover with tin foil or plastic wrap and store in the fridge.
Cocoa Cream Pie Recipe Notes
Granny’s Cocoa Cream Pie
List Of Ingredients:
- 1/2cup cocoa
- 1/4cup cornstarch/or arrowroot powder (or 1/2 cup all purpose flour)
- 3egg yolks
- 1 1/2cup sugar
- 1/4teaspoon salt
- 2cup milk
- 1teaspoon vanilla
- 9″ pre-baked pie shell
How To Make It :
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth.
Cream pies take some time to thicken, so stir… and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like. Or use the left over egg whites for a meringue topping!